Bon Appétit Management Company

Carleton College is the first school to make an agreement with the Hmong American Farmers Association (HAFA). We will begin using HAFA fruits and vegetables in fall of 2014.

Students at Savannah College of Art and Design line up to sample and vote for the best chili made by Bon Appétit staff members.

The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.

A student explains why she thinks “Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf”

We’re proud to work with these students to fight food waste and hunger at the same time.

Featuring not only Provenance at the Cleveland Art Museum, but also Case Western Reserve University!

A group of Colorado College students is tackling the hunger problem – one bite, one bike, one baguette at a time.

Johns Hopkins University joins the Real Food Challenge, a pledge taken by 19 universities and colleges to buy at least 20 percent of their food from small nearby farmers and butchers by the year 2020. But Hopkins joins only three other campuses in upping the ante and increasing the pledge percentage.

National nonprofit Food Recovery Network launches at Denison University, with the help of Bon Appétit Management Company’s campus dining services, DCA’s Homelessness and Hunger (HnH), the Sustainability Fellows, and the Alford Center for Service Learning.

Hundreds of students came out to eat fresh fruits and veggies, and every piece of food was made from ingredients within a 150-mile radius of campus at Hamilton College’s ‘Eat Local Challenge.’